BROWN SUGAR KESARI BATH/ RAVA KESARI/ SHEERA

Yields: 16 nos.

Ingredients 

Rava: ½ cup
Brown sugar: ¼ cup +2 tbsp
Ghee: 5 tbsp
Milk: ½ cup
Water: 1 cup

Saffron: 3 to 4 strings 

Cardamom powder: ½ tsp

Cashewnut pieces: 2 tbsp

Preparation 

• Take a pan, add one tbsp of ghee and fry cashewnut pieces. Transfer to a bowl.
• Add 3 tbsp of ghee, add rava and fry till you get nice aroma.
• Now add milk, water and saffron strings to the rava and mix it continuously so that no lumps are formed. When rava is half cooked, add brown sugar and mix well.
• Cook for 4 to 5 minutes or till kesari bath consistency is reached. Add a tbsp of ghee, mix and switch off the flame.
• Now add cardamom powder and cashewnut pieces, mix.
• Relish hot kesari bath as it is in a bowl or spread on a greased plate and cut into pieces once cool. 

Notes 

• Cook in low to medium flame.

RICH SAVIGE PAYASA/SEMIYA PAYASAM/SHAHI VERMICELLI KHEER

Ingredients 

Savige/vermicelli: ¼ cup
Water: 1 cup
Ghee: 2 tbsp
Sugar: ½ cup
Milk: 2 cups
Almond powder: 2 tbsp
Cardamom powder: ½ tsp

For making paste(soaked for 30 minutes)
Basmati rice: 1 tbsp
Khas khas: 1 tsp
Fresh grated coconut: 2 tbsp

For garnishing 
Cashew pieces: 2 tbsp

Preparation 

• Take a pan add 1 tbsp ghee, roast cashews till golden color and transfer it to a bowl. 
• Now add remaining ghee, add savige and roast till it changes color.
• Transfer the savige to a heavy bottomed vessel add water and cook in low flame till soft. Keep stirring in between so that it doesn't stick the pan.
• Once soft add sugar and cook for 2 to 3 minutes.
• Switch off the stove  and add milk, mix properly.
• Switch on the stove and cook for 5 to 7 minutes.
• Grind the soaked ingredients and make a thick paste.
• Add the paste and almond powder to savige mixture, mix and cook for a minute.
• Switch off the stove and add cardamom powder, mix.
• Garnish with cashews pieces.
• Relish the payasa hot or cold. 

Notes 

• Almonds can be used instead of almond powder by soaking it along with soaked ingredients.
• Switching off the stove is important before adding milk as the milk may cuddle when added with sugar at high temperature.
• Cook in a low flame and keep stirring so that it doesn't stick the vessel.
• In simple version of Savige payasa, soaked portion and almond powder can be skipped and cooking part may need 2 to 3 minutes more to get the required consistency. Sugar can be adjusted as per taste.

MIXTURE

Yields: 6 cups

Ingredients 

Avalakki puri : 4 cups
Peanuts: ½ cup
Ompudi: 1 cup (crushed to pieces)
Kara bhoondi: 1 cup
Curry leaves: 15 leaves
Hing powder: 1 tsp
Red chilli powder: 1-1½ tsp
Turmeric powder: ½ tsp
Salt: as required
Oil: for frying

Preparation 

1. Take a broad mixing bowl add avalakki puri and sprinkle turmeric powder, red chilli powder, salt, hing powder over it.
2. Heat oil and fry peanuts, add it on the avalakki puri. 
3. In the same oil fry curry leaves and add on the avalakki puri. Mix it properly.
4. Now add ompudi and kara boondi to avalakki puri mixture. Mix all over again properly.
5. A tasty mixture is ready to serve. 
6. Can be stored in an air tight container for almost a month.

Notes

• If avalakki puri is not available you may use thick avalakki (which can be fried in the oil and then used) instead. It will make the mixture more oily though. 

                                   Avalakki puri    Puffed rice(regular puri)

• Even regular puri can be used instead of avalakki puri. However it needs to be consumed within few days as it tends to become soggy very soon. .
• In this receipe you may add fried gram dal (dalia), dry coconut pieces(fried), dry fruits like cashews, raisins, almonds. 
• Mixture as the name suggests, is just a mixing of ingredients of our choice. Even leftover pieces of Tengul,  ribbon pakoda,  chakli can be added. 

                            Mixture with Cornflakes, Chakli and Tengul

KHARA BOONDI

Ingredients 

Kadlehittu/Besan: ½ cup
Salt: as required
Chilli powder: ¼ tsp
Hing powder: ¼ tsp
Curry leaves: 10 nos.
Cashewnut pieces: 1 tbsp
Oil: for frying

Preparation 

1. Take a mixing bowl add kadalehittu, salt, hing powder and chilli powder, mix.
2. Add water and make a thick pouring consistency batter (batter should not fall immediately, should fall one by one like a drop from the holes of the spatula).
3. Heat oil and turn to medium flame.
4. Take a spatula with holes and pour 2 tbsp(depending on the amount of oil kept for frying) of batter at a time by holding the spatula over the hot oil. 
5. After a minute turn the boondi and once it is fried into crispy and golden color, drain excess oil and remove it in a paper towel.
6. Fry the curry leaves and cashewnut pieces in the same oil.
7. Mix boondi, curry leaves and cashewnut pieces.
8. A tasty crunchy khara boondi is ready for munching. 

CABBAGE SABJI/ PALYA

Ingredients 

Cabbage : 1 cup (cut into pieces)
Raw toor/togri kallu : 2tbsp
Oil : 1 tsp
Mustard seeds: 1/4 tsp
Urad dal : 1/2 tsp
Chana dal: 1/2 tsp
Turmeric powder: 1/4 tsp
Salt : as required
Hing : pinch
Grated coconut: 2tbsp
Water : as required

Preparation 

1. Take a pan add oil, once hot add mustard seeds.
2. After mustard seeds crackles add urad dal and chana dal.
3. As dals become light brown add raw toor and immediately add one fourth cup of water otherwise toor will crackle and all will be out of the pan.
4. Now add turmeric powder mix and add cabbage covering the toor as toor takes more time to cook. 
5. After 5 to 7 minutes mix and add salt, hing mix. If needed add water.
6. Cook for 5 minutes more and once the water fully evaporates add coconut mix and switch off the flame.

SAKKARE PONGAL

Yields: 5 cups

Ingredients

Rice: ½ cup
Moong dal/Hesarubele: ¼ cup
Jaggery/Gud/Bella: 2 cups
Milk: 1 cup
Badam/Almond: 8 nos
Fresh grated coconut: 1 cup
Cardamom powder: ½ tsp
Saffron: 3-4 strings(soaked in 2 tbsp hot milk)
Khas khas/Poppy seeds: 1 tsp
Cashewnuts/Kaju: 1 tbsp
Raisins/Draksh: 1 tsp
Edible camphor: a pinch
Ghee: 4 tbsp

Preparation

1. Roast lightly both rice and dal (just warm it) and pressure cook it together by adding 2¼ cups of water.
2. Soak almond and remove skin.
3. Now make jaggery syrup by adding ¼ cup of water to jaggery dissolve and remove impurities. Boil it till you get one string paka.
4. Grind soaked almond, khas khas, grated coconut, saffron, camphor, cardamom powder in a mixer.
5. Take a big pan(with thick bottom) or pressure cooker and add 1 tbsp ghee, fry cashewnuts, raisins and transfer to a bowl.
6. Now add cooked rice-dal mixer, milk, grinded almond mix.
7. Mix and cook in a low flame for 15-20 minutes till it thickens.
8. Switch off the flame, add jaggery syrup and mix it properly. Switching off the flame and adding the jaggery syrup will help the milk not getting cuddled.
9. Switch on the flame, cook for 15-20 minutes by adding 1 tbsp ghee in between.
10. Keep stirring continuously so that it doesn't stick the pan.
11. Once the pongal thickens, switch off the flame and garnish with fried dry fruits.

INSTANT RAGI, WHEAT FLOUR DOSA

Yields: 5 nos 

Ingredients 

Wheat flour: ½ cup
Ragi flour: ¼ cup
Salt: as required
Hing powder: ¼ tsp
Curry leaves: 5-6 nos(chopped)
Jeera: ½ tsp
Red chilli powder: ½ tsp
Coriander leaves: 1 tbsp(chopped)
Water: as required
Oil: for roasting the dosa

Preparation

1. Take a mixing bowl and add all the ingredients.
2. Mix all the ingredients by adding water little by little.
3. Batter should be of pouring consistency(without lumps). No need to rest the batter.
4. Now heat a tawa and pour the batter in a circular motion (without touching the tawa by just pouring with the help of a ladle/spoon) to shape like a dosa.
5. After a couple of minutes or once dosa is cooked add 1 tsp of oil and flip over.
6. Cook for a minute or two and serve with Instant no cook tomato chutney.
7. It can even be had with Coconut chutney, Chutney powder, Dosa molaga pudi, Tomato chutney.

Notes

• Grated carrot, finely chopped onion and capsicum can be added for extra taste.

INSTANT NO-COOK TOMATO CHUTNEY

Yields: 1 cup

Ingredients 

Tomato: 2 nos (medium size, chopped )
Green chilli: 2 nos
Curry leaves: 7-8  nos
Coconut(grated): 2 tbsp
Coriander leaves: 1 tbsp
Tamarind: small piece
Hing powder: pinch
Salt: as required

Preparation 

1. Take a mixer jar and add all the ingredients.
2. Grind into a fine paste.
3. Garnish with coriander leaves.
4. Can be had with idli, dosa, chapati.
5. A very quick and instant chutney.
6. Can be stored for 2 days, when refrigerated.

BISIBELE BATH/ SAMBAR RICE

Yields: 10 servings

Ingredients 

Rice: 1 cup
Togaribele/tuver dal: ½ cup
Bisibele bath powder/plain sambar powder: 5 tbsp
Salt: as required
Tamarind: lemon size(soak in hot water and extract pulp)
Gingelly oil: 4 tbsp
Mustard seeds: 1 tsp
Peanuts: ¼ cup
Curry leaves: 10 leaves
Hing powder: ½ tsp
Red chilli: 1 no
Carrot: ¼ cup(cut in cubes)
Beans: ¼ cup(cut in pieces)
Green peas: ¼ cup
Potato: ¼ cup(cut in cubes)
Cabbage: ¼ cup(cut in pieces)
Tomato: 1 no (medium size, cut in cubes)

Preparation 

1. Pressure cook rice and tuver dal together with 4 cups of water. You may cook the rice-dal directly in the pressure cooker or separately in a vessel in the cooker. 
2. Meanwhile in a pan heat 2 tbsp of oil, add ½ tsp of mustard seeds, once it crackles add peanuts and fry for 2 minutes. Add 5-6 curry leaves and all vegetables. Cook for 8-10 minutes.
3. Add bisibele bath powder, salt and tamarind pulp to the vegetables, bring it to boil.
4. Bring the vegetables, rice-dal together in the cooker and continue cooking for 12-15 minutes.
5. Prepare tempering in another pan by adding ½ tsp of mustard seeds to remaining 2 tbsp of hot oil, once it crackles add remaining curry leaves, hing powder, red chilli and pour it on the bisibele bath.
6. A very tasty and filling lunch is ready to relish with papad, onion raita, brinjal raita, or tomato raita.  

TOMATO CHUTNEY/THOKKU

Yields: 1-1½ cup

Ingredients 

Tomatoes: 10 nos(medium size)
Tamarind: playing marble size
Curry leaves: 10 leaves
Gingelly Oil: 5 tbsp
Mustard seeds: 1 tsp
Hing powder: 1 tsp
Turmeric powder: ½ tsp
Red chilli powder: 1 tbsp
Fenugreek powder: ½ tsp(dry roasted and powdered)
Jaggery powder: ¼ tsp(optional)
Salt: as required

Preparation

1. Pressure cook the tomatoes and tamarind with one whistle.
2. Cool, remove skin and grind into a fine paste.
3. Take a pan, add gingelly oil. Once hot add mustard seeds and allow it to crackle, add curry leaves, hing powder, turmeric powder, red chilli powder, fenugreek powder, mix and add tomato pulp.
4. Now add salt, jaggery, mix and allow to boil till it thickens and starts leaving the pan.
5. Once done, cool and transfer it to any dry container.
6. Can be had as a side dish with palak paratha, paneer paratha, rava pakoda, capsicum pakoda, rava dosa or any dosa/roti.

                                                                                                                                           

Notes

• If the chutney is properly cooked i.e. proper thickening process is done, then it can be stored for more than 10 days at room temperature. If refrigerated, it can be stored for upto a month, if at all there is any left.
• Gingelly oil tastes best for this recipe. However you can use any other oil of your choice.
• I have used normal tomato, if you are using country(naati) tomato then tamarind can be skipped as country tomatoes tend to be tangier.
• This chutney can be mixed with plain rice and instant tomato rice is ready for lunch box.
• It can also be mixed with curd, little salt, fresh coriander leaves and instant tomato raita is ready to relish.

BRINJAL RAITA/BADNEKAI RAITA/BAINGAN RAITA

Yields: 1-1.5 cup

Ingredients 

Brinjal: 1 no(medium size)
Green chilli: 2 nos
Curry leaves: 5 leaves
Curd: 1 cup
Salt : as required
Hing powder: ¼ tsp
Oil: 2 tsp
Mustard seeds: ½ tsp

Preparation 

1. Apply oil to the brinjal and green chilli.
2. Roast both directly on the flame or by keeping it on a stand. (Keep rotating so that all sides get roasted properly)
3. Once done cool the brinjal, put in a vessel with ½ cup water, peel the skin and remove brinjal flesh in a plate. (Peeling skin by keeping in water makes the process easier)
4. Open the brinjal and see that there is no impurities/insect in it. Now mash both brinjal and roasted green chilli.
5. Take curd in a vessel, add salt, mashed brinjal and green chilli, mix it.
6. Prepare tempering by adding oil to hot pan, add mustard seeds, once it crackles, add curry leaves and hing powder. Switch off the stove and cool.
7. Add the cooled tempering to the brinjal curd mix.
8. You can even garnish the raita with fresh coriander leaves
9. Relish with any rice varieties like Onion rice, Lemon rice, Chitranna or stuffed parathas like Palak paratha, Paneer paratha.

Notes

• For this recipe always select fresh, seedless and good quality brinjal, such that there are no insects in it.

METHI TUVER RICE/MENTHYA SOPPU THOGARIKAALU ANNA

        

Yields: Serves 2 person

Ingredients 

Methi leaves/menthya soppu: 2 cups(chopped)
Tuver seeds/thogarikaalu(raw): 1/2 cup
Green peas/hari matar: 1/4 cup
Potato: 1 no (medium size)(cut in cubes)
Tomato: 2 nos(medium size)(cut into pieces)
Curry  leaves: 5-6 leaves
Coriander leaves: 1 tbsp (chopped)
Oil: 2 tbsp
Mustard seeds: ½ tsp
Turmeric powder: ¼ tsp
Hing powder: ¼ tsp
Palya pudi: 3 tbsp or as required
Salt: as required 
Cooked rice: 3 cups
Ghee: 1 tbsp

Preparation

1. Take a pan add oil, once hot add mustard seeds. After it crackles add tuvar seeds, green peas, potato, tomato, turmeric powder, little salt(as much required for vegetables) mix and put methi leaves over it so that it covers all other vegetables.
2. Sprinkle 3-4 tbsp of water and let it cook till the peas and potato are soft.
3. Now add hing powder, 1 tbsp of palya pudi, mix well and switch off the stove.
4. Take a broad vessel, add cooked rice, salt(required for rice), palya pudi, ghee, mix and then add cooked vegetable, mix properly.
5. Relish healthy, tasty methi tuvar rice with raita like brinjal raita, tomato raita, papad or plain as it is.

Notes

• To reduce the bitterness of methi leaves, while washing squeeze the leaves in the water and then drain it. This process will also help in removing the fine mud stuck to the leaves.

LEMON PICKLE

Yields: 2 cups 

Ingredients

Lemon: 20 nos(medium sized)
Salt: 3 tbsp or as required
Red chilli powder: 3 tbsp
Hing powder: 1 tsp
Turmeric powder:½ tsp
Fenugreek/menthya powder: 1 tbsp(dry roasted and powdered fenugreek)
Gingelly oil: 9-10 tbsp

Preparation

1. Cut lemon into 4 pieces or 8 pieces. After cutting 2 or 3 lemons transfer to the bowl and keep sprinkling salt little by little so that lemon doesn't taste bitter.
2. Once all the lemons are cut add turmeric powder, hing powder, fenugreek powder, red chilli powder and remaining salt and mix all.
3. Now add oil, mix properly and transfer into a dry jar.
4. Sprinkle ¼ tsp salt over the pickle, close the lid and and keep aside.
5. Keep stirring daily for first 5-6 days after which keep stirring every alternate day or refrigerate it if you are not using/stirring for longer time. 
6. A very quick and easy to make pickle is ready to be relished.

Notes

• Pickles should never be stirred at night and always use a dry spoon for longer life. 
• There should always be some oil on top/in the upper layer of  the lemon in the jar which increases the shelf life of the pickle.
• Traditionally pickles are prepared in large batches to last for almost a year and is stored in Pickle Jars (ceramic/terracotta). As and when required, every week or so a small batch of the pickle is taken out for use. At such time the pickle in the bigger jar is stirred well. Such regular stirring ensures that the pickle stays good for long. Lack of regular stirring or insufficient oil on top layer of the pickle results in a whitish layer to form on top. The pickle itself will not have spoiled in such case, just remove the top white layer, stir well and it is good for use again.

CHITRANNA GOJJU/PULIYOGARE MIX/TAMARIND RICE MIX

Yields: Can be mixed with 2 cups of cooked rice 

Ingredients 

Gingelly oil/til oil: 4 tbsp
Dhaniya powder/coriander powder: 2 tbsp
Fenugreek powder/menthya powder: ½ tsp(dry roasted and powdered)
Hing powder: ¾ tsp
Red chilli powder: 1 tsp
Turmeric powder: ½ tsp
Salt: as required
Tamarind paste: 2 tbsp(thick paste)
Curry leaves: 10 leaves
Mustard seeds: 1 tsp
Udad dal: 1 tbsp
Chana dal: 1 tbsp
Peanuts: 2 tbsp
Jaggery powder/bella: ½ tsp (optional)

Preparation 

1. Take a pan and add oil. Once oil is hot add mustard seeds, after it crackles add udad dal, chana dal and peanuts.
2. Once dals and peanuts turn golden color, add curry leaves and then all the powders, mix.
3. Now add tamarind paste, salt, jaggery powder and keep stirring till the moisture is reduced.
4. When the oil starts leaving the pan, switch off the stove.
5. Poliyogare mix is ready for mixing with the rice.

HAPPALA DA PAYASA/APPE PAYASA/POORI KHEER

Yields: Serves 4 persons 

Ingredients 

Chiroti rava: 2 tbsp
Milk: 2 cups
Sugar: ½ cup
Saffron: 3-4 strings(soaked in 2 tbsp of hot milk)
Cardamom powder: ½ tsp
Cashewnut pieces: 1 tbsp
Badam pieces: 1 tsp
Raisins: 1 tbsp
Ghee: 3 tbsp
Water: 1-1¼ cup or as required

Preparation 

1. Bind chiroti rava into a soft dough by adding water(like poori dough) and roll it into a chapati/poori.
2. Cut into small diamond shaped pieces, fry in the ghee and keep aside.
3. In the same ghee fry cashewnut pieces, raisins and transfer to a plate.
4. Take a pan, add water(around 1 cup), fried diamond shaped pieces and cook the pieces till it is soft.
5. Now add sugar to it and bring to a boil. Switch off stove and add milk, mix it.
6. Switch on the stove and boil for 5 minutes. If you need thicker consistency boil for a longer time.
7. Once done add soaked saffron, mix and switch off the stove. 
8. Add cardamom powder and garnish with dry fruits.
9. Serve hot or cold.

Notes

• It is always advisable to switch off the stove and then add milk. Adding milk to sugar may curdle the payasa, if the flame is on.
• Boiling the payasa for longer time will thicken the payasa.
• Poori is cut into small diamond shape so that we can use less ghee. If you are making any other recipe which requires more ghee/oil then full poori can be fried and then cut into pieces.

RAGI HITTU UNDE/MILLET FLOUR LADDU

Yields: 10 nos.

Ingredients

Ragi hittu: 1 cup
Powdered Sugar: ¾ cup
Ghee: 3 tbsp
Cardamom powder: ½ tsp
Cashewnuts/ kaju, raisins/draksh: 1 tbsp

Preparation 

1. Heat a pan add 1 tbsp of ghee, fry dry fruits and remove it in a bowl.
2. Add remaining ghee and add ragi hittu. Fry till you get a nice aroma.
3. Remove from flame and add powdered sugar, cardamom powder, fried dry fruits, mix it and leave it for cooling.
4. Once cool, make unde/laddu and serve.
5. Can be stored for 10 days.
6. A very healthy and filling recipe. 

COCONUT CHUTNEY

Ingredients 

To grind:
Fresh grated coconut: 1 cup
Fried gram dal/hurigalle/pottukalle: ½ cup
Green chilli: 3-4 nos
Tamarind pulp: 1 tsp or small ball of tamarind
Curry leaves: 10 nos
Salt: as required
Hing: ¼ tsp

For tempering:
Mustard seeds: ½ tsp
Udad dal: 1 tsp
Curry leaves: 4 nos
Red chilli: 1 no
Oil: 1 tsp

Preparation 

1. Grind all the ingredients in "to grind"  by adding little water to make a smooth paste. (Water can be increased or decreased as per the required consistency)
2. Transfer it to a bowl. 
3. Now prepare tempering by adding oil to a pan, when hot add mustard seeds. After it crackles, add udad dal, red chilli, curry leaves.
4. Once done, cool and add it to the chutney.
5. Enjoy with idli, dosa, pakodas or roti.

CAPSICUM PAKODA

Yields: 15 nos 

Ingredients 

Capsicum: 1 no (big, chopped finely)
Besan/Kadalehittu: ½ cup
Rice flour/akki hittu: 2 tbsp
Salt: as required
Red chilli powder: ½ tsp
Hing: ½ tsp
Curry leaves: 5 nos (chopped)
Coriander leaves: 2 tbsp (chopped)
Baking soda: a pinch
Oil: for frying


Preparation

1. Take a mixing bowl add kadalehittu, akki hittu, capsicum, chilli powder, salt, hing, curry leaves, coriander leaves and mix well.
2. Add a pinch of baking soda and a tsp of hot oil over it. Mix it properly.
3. Add water (approximately 2 tbsp or just enough to hold the dough together) and knead into a thick dough.
4. Heat oil and add small portions of the mixture (irregular shape) to the oil.
5. Fry in medium flame. Remove once it is crispy and golden color. 
6. A very tasty evening snack is ready to be enjoyed. 
7. Can be had as it is or with tomato chutney, tomato sauce, coconut chutney. 

AKKI ROTI/RICE FLOUR ROTI

Yields: 4 nos (5"diameter)

Ingredients 

Rice flour: ¾ cup
Cooked rice: ½ cup
Green chilli: 1 no  (chopped finely)
Curry leaves: 6 nos (chopped)
Cumin seeds/ jeera: ¼ tsp
Coriander leaves: 2 tbsp (chopped)
Carrot: 2 tbsp(grated)
Fresh grated coconut: 2 tbsp
Salt: as required
Oil: 1 tbsp
Butter paper

Preparation 

1. Take a mixing bowl add cooked rice and mash it properly.
2. Add rice flour, green chilli, curry leaves, cumin seeds, coriander leaves, carrot, fresh grated coconut, salt to the cooked rice and mix it. 
3. Sprinkle warm water and knead into a soft dough (may require 2 tbsp of water).
4. Give it a rest for 15 minutes.
5. Take the dough of tennis ball size and tap it into shape of chapati on a butter paper.
6. Transfer it to a hot tawa and cook on a low flame by adding oil on both the sides. Cook till lightly golden color.
7. Akki roti is served best with coconut chutney.

Notes

      Chopped onions, chopped capsicum can be added for making it more tastier.

BADAM/ALMOND BURFI

Yields: 16 nos (of 1.5 inch each)

Ingredients 

Badam/almond: 1 cup
Sugar: 1 cup
Milk: ¼-½ cup (as required for grinding)
Badam/almond pieces: ½ tsp

Preparation 

1. Soak almond for 15 minutes in hot water and remove the skin.
2. Grind the almond into paste by adding milk. Use as little milk as required to grind the almond into a paste. Lesser the milk used in grinding, quicker the cooking process.
3. Take a pan, add almond paste, sugar and cook till it comes together or leaves the pan.
4. Grease a square plate, transfer the mixture and garnish with almond pieces. The output will be thick enough for you to draw marks/lines on it for cutting later.
5. Once cool cut into pieces.